Sunday, November 14, 2010


Let me preface this post by saying I love tiramisu! Exclamation point! It is decidedly my favorite dessert of all time. I actually judge Italian restaurants by their tiramisu. If they can't make a good tiramisu, then what are they good for?

Tiramisu is actually a fairly easy dessert to make, if you ask me. A good tiramisu should be creamy and have a distinct coffee flavor. It's basically a fancy Italian trifle.

 I've made this particular recipe for tiramisu a few times before. It has always been quite a hit with everyone. This week I made it for family dinner. We were planning to have salad, lasagna and bread, so an Italian dessert was in order. Enter: tiramisu.

Classic Tiramisu

6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 packages ladyfingers
1/3 cup coffee liqueur

1 tsp unsweetened coca powder, for dusting
1 square semisweet chocolate

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

3. Split the lady fingers in half and line he bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or over night.

Note: The longer this sits, the better it will taste. My ladyfingers were particularly crisp, so they were not softened enough after sitting in the fridge for six hours. I may recommend more liquid for crispy ladyfingers. I used Kahlua Especial.

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